I love all things edible.
And when it comes to salad, edible flowers are the “icing on the cake,” so to speak. Growing vegetables alongside my landscaping and having edible flowers in the mix makes everything more beautiful and more tasty.
In the Pacific Northwest this time of year there are a handful of yummy and gorgeous edible flowers to choose from as well as copious amounts of lettuce.
My favorites to use for garnish on salad currently are: calendula, nasturtiums, borage, pea blossoms and bachelor buttons. A few are pictured in the garden salad, above.
The salad came straight from my garden as well and, not only includes various lettuces, but also includes, kale, swiss chard and beet greens. The more variety the better for the palette and nutrition, I say!
And, in the end, I think every meal sprinkled with edible flowers is a feast for the eyes and stomach.
Simple Balsamic Vinegar Dressing
½ c Olive Oil-make sure the olive oil is not cut with canola oil
½ c balsamic
½ c grainy mustard
Salt to taste (more than you think)
Pepper to taste
Put all ingredients in a jar with a lid (I use mason jars). Shake and done! This will keep in the refrigerator forever so I often double or triple the recipe in the summer months when we are eating an abundance of salads.
And for additional Paleo Dressing, please see 9 Paleo Salad Dressing so You Know Exactly What’s Going into Your Greens.
More Edible Flowers
The photos below are several of the flowers I used in this salad. If you’d like to see additional edible flowers, please check out this blog post, Flowers You Can Eat.